A perfect way to enjoy that sweet summer corn, or use frozen corn if fresh is unavailable. Succotash is a dish that was introduced to struggling early colonial settlers back in the 1700’s by indigeous Americans. Composed mainly of corn, beans and assorted vegetables – these were ingredients unheard of in Europe at the time. Succotash was served as meal (rather than a side, as it is nowadays), as it is inexpensive to prepare and very nutrient dense. My version is easy and delicious! Perfect for BBQ season and it also makes a great side for Thanksgiving dinner!
- 6 ears corn, shucked, kernels removed or 3 cups corn kernels, thawed from frozen
- 1 yellow onion, diced
- 1 tbsp olive oil
- 5 slices bacon, chopped
- 3/4 cup canned pinto beans drained and rinsed
- 3/4 cup canned black beans drained and rinsed
- 1 cup assorted heirloom cherry tomatoes quartered
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh cilantro chopped
- zest of one lemon
- salt and pepper to taste
- In a large sauce pan, sauté onion over medium heat in olive oil. Add bacon and cook until browned.
- Add corn and continue sautéing for 5 minutes. Add pinto beans, black beans, cherry tomatoes, parsley and cilantro and continue cooking for several minutes until heated through.
- Remove from the heat, stir in lemon zest and season to taste with salt and pepper. Enjoy!